YACHT AND BEACH CLUB CONVENTION CENTER
1700 EPCOT RESORT BLVD, Lake Buena Vista FL 32830 · 407-939-5277
Last inspected May 20, 2026 · 6 visits since August 2023
5 inspections within 8 points of each other. Whatever this kitchen does, it does consistently.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tech showed up and slowed converter belt and then was 165.5F
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Cutting board has cut marks and is no longer cleanable.Blue cutting boards.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build up on filters in kitchen. Caulking has a build up of black like substance by the Dishmachine area.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of doors in kitchen area.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.Cooked slab bacon.
Accumulation of lime scale on the inside of the ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall is soiled by the mop sink area.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Lime build up on iced tea nozzles.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of steamer kettle at cooks line. Residue build up on caulking by the dishmachine area.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Middle of back door.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tech showed up and slowed converter belt and then was 165.5F
(2) Spray bottle containing toxic yellow substance not labeled in mop sink room
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board is stained.
Ceiling tiles stained in dishwashing area and banquet station.
Employee with no beard guard/restraint while engaging in food preparation.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of door at banquet station.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Residue on back splash of flat top grill.
Spaces in ceiling throughout the establishment.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.